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Before you jump to Chicken stuffed mini crepes (Misanif) recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.
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Whole grain meals are an excellent choice for a fast healthy snack. A piece of whole wheat toast, for example is a great snack in the morning. Eating on the run can easily be more healthy with whole grain chips and crackers. Choosing whole grain foods is always far better than eating the processed grains we commonly find in our grocery stores.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to chicken stuffed mini crepes (misanif) recipe. You can have chicken stuffed mini crepes (misanif) using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Chicken stuffed mini crepes (Misanif):
- Use For the crepes
- You need 2 cups all purpose flour
- You need 1 cup water
- Get 1/2 tsp salt
- Provide 1/2 tsp black pepper
- Get 1 egg
- Use For the filling
- Prepare 1 1/2 cup cooked and shredded chicken meat
- Provide 3 tbls water
- Prepare 1 small bunch chopped coriander leaves
- You need 1 1/2 tsp cumin powder
- Provide 2 tbls lime/lemon juice
- Prepare 1 medium onion (finely chopped)
- Get 1 habanero chilli- deseeded (optional)
- Provide 2 cloves garlic
- You need to taste Salt & pepper
- Use Vegetable oil for shallow frying
Steps to make Chicken stuffed mini crepes (Misanif):
- Prepare the crepe mixture by first mixing flour and salt & pepper
- Add water into the flour and whisk until smooth batter is formed
- Whisk the egg into the batter until well combined. Set crepe batter aside
- In a mortar and pestle, grind the habanero pepper and garlic into a paste and set aside
- In a saucepan over medium heat, add shredded chicken meat, cumin powder, habanero-garlic paste and the water and stir well. Cover saucepan and let it simmer for 1 - 2 minutes.
- Once the water is reduced add the lemon juice and stir well
- Turn heat off and stir in the onions and coriander leaves into the chicken mixture and cover the saucepan. Set aside to rest until cool enough to handle by hand.
- In a frying pan over medium heat, scoop a tablespoon of the crepe batter and spread into small circles. Do not overcrowd the pan
- Scoop a tbls of the chicken mixture ontop of the mini crepes and immediatey pour another tablespoon of the mixture over the chicken until well covered
- Once the bottom of the crepe is well cooked, flip so as to cook the top of the stuffed crepe
- Repeat steps 8,9 and 10 until chicken mixture is finished.
- In a frying pan over high heat, heat the vegetable oil until hot. Fry stuffed mini-crepe (top first) until golden brown. I used an airfryer to cook these, but a shallow fry works just fine too
- Serve with your favourite dipping sauce or drizzle some lime juice and enjoy
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